shiny rocks & chocolate
in [ATVs]
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From: The Real Bev on 29 Jan 2010 13:40 On 01/29/2010 05:29 AM, dsc-ky wrote: >> 3 -> go to the market and buy those fresh pasta disks... I have no >> idea how it's called in english, but the intended use is to make this:http://www.cucabrazuca.com/wp-content/uploads/2008/06/pastel_lowres.jpg >> usually is on the same section of butter and cheese, refrigerated >> dairy, the packaging is like this:http://www.robertos.com.br/produtos/massa_pastel_01.jpg >> I suspect you can use fresh lasagna pasta, square, but in any way, use >> fresh refrigerated pasta. > > Are they just flour shells like for burritos? Looked more like ready-to-use piecrust, which my mom ALWAYS used; the secret of good homemade piecrust died with my grandma, but the store-bought stuff is fine. Does 'gluten' mean wheat flour in Portuguese? Flour tortillas wouldn't work the same, although I've used them to make lasagne when I didn't have any lasagne noodles. World's heaviest lasagne. -- Cheers, Bev Far away in a strange land
From: The Real Bev on 29 Jan 2010 13:42 On 01/29/2010 06:51 AM, Tiago wrote: > On Jan 29, 10:29 am, dsc-ky<Dudley.Corn...(a)eku.edu> wrote: > >> Are they just flour shells like for burritos? > > yes, but these are fresh, soft and thin, if you not careful while > rolling spinach you can easily tear them. I think you can home-make > with just flour, salt and water. Possibly also "Mandarin pancakes" if you have a significant Chinese section in your grocery store. -- Cheers, Bev Far away in a strange land
From: The Real Bev on 29 Jan 2010 13:50 On 01/29/2010 08:21 AM, Tiago wrote: > On Jan 29, 1:07 pm, HardWorkingDog<har...(a)mush.man> wrote: >> >> I wonder if wonton wrappers, or maybe empanada wrappers, are the same >> thing? Here's a good food substitution page--scroll down to see all >> the choices:http://www.foodsubs.com/Wrappers.html > > the empanada wrapper sounds like it is the right thing. ravioli has > the right thickness and texture, just ravioli pasta is too small. You make ravioli by rolling out two big sheets of pastry, spreading filling between them, and then using a rolling pin that shapes individual raviolis. You have to cut them apart, but the edges are nicely crimped. Very easy. >> > 4 -> while you're at the market, buy any easily melting cheese. I >> > don't like cheddar, I like a white cheese that comes in a glass cup, >> > same texture as cheddar but much better tasting (less salty and less >> > weird-yellow). I'm aware that europeans and americans are crazy about >> > cheddar and I have done that with cheddar too. works. >> >> I bet this would be good with ricotta cheese, or fresh (soft) >> mozarella, like you'd use with caprese<g> > > hmmm, you're making me hungry :) > >> Sounds good. I make something similar, but I've never tried it with >> fresh tomato puree--will try, instead of my lazy bottle of pre-made >> sauce. Have to wait 6 months or so... Usually use some kind of italian >> pasta, and add some more herbs and garlic. > > you can spice up the tomato puree with garlic and herbs, just throw it > all on the food processor. > > wait 6 months? I see, right now (winter) you guys can only get cans, > right? Are greenhouse vegetables available? Do these cost too much? I > am seeing a money fountain just waiting to be tapped? :) We (California, probably everybody else) grow tomatoes all year round, many hydroponically; the roots look really creepy, but the resulting tomatoes are artistically perfect. I've given up hoping that tomatoes actually taste like tomatoes, the only ones that still do are cherry tomatoes. -- Cheers, Bev Far away in a strange land
From: The Real Bev on 29 Jan 2010 14:00 On 01/29/2010 08:40 AM, HardWorkingDog wrote: > In article > <a453ccb2-d772-4c89-aaf1-2e88d08a7a5f(a)u26g2000yqm.googlegroups.com>, > Tiago<diariodastrilhas(a)gmail.com> wrote: > >> wait 6 months? I see, right now (winter) you guys can only get cans, >> right? Are greenhouse vegetables available? Do these cost too much? I >> am seeing a money fountain just waiting to be tapped? :) > > We grow our own tomatoes, and store-bought fresh tomatoes are always > tasteless in comparison. I'd rather wait :) > > We have a pretty good selection of imported produce--lots of good > fruit coming from Chile right now I've been deeply disappointed with South American stone fruit (sorry, Tiago!). It looks nice but is completely tasteless and frequently not very sweet. > but I think transporting soft fruit > like tomatoes, apricots, figs over long distances is pretty much > impossible unless they're picked green. Bananas work great that way, > but not tomatoes. Bananas are a wonder. Unless you throw your money away at "upscale" grocery stores, they're always the same and always roughly the same price. Too bad they won't be around much longer. Today's Cavendish banana replaced the Gros Michel, which plants all died from a banana-plant disease. There's a similar death warrant on the Cavendishes. I wish I could remember what bananas were like with I was little -- the GMs supposedly tasted better. > I thought I hated figs until I ate one straight from the tree. You don't want to know how figs are pollinated. -- Cheers, Bev Far away in a strange land
From: Tiago on 29 Jan 2010 14:10
On Jan 29, 3:40 pm, The Real Bev <bashley101...(a)gmail.com> wrote: > Does 'gluten' mean wheat flour in Portuguese? gluten is the wheat protein that people with celiac disease are allergic to. there is a law here that any food containing gluten must have that stated in big letters in the front of the packaging. http://en.wikipedia.org/wiki/Gluten -- T |